Description
Soft and super moist banana bread with a caramel swirl and crunchy cinnamon crumble topping.
Ingredients
Scale
For the Banana Bread
- 1/2 C Salted Butter, melted and cooled slightly
- 1/2 C Brown Sugar
- 1/2 C Granulated Sugar
- 1 1/2 C Pureed Banana, from about 4 large ripe bananas
- 2 Lg Eggs, at room temperatur
- 1 tsp Pure Vanilla Extract
- 1/2 C Full Fat Yogurt
- 1 1/2 C All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 C Caramel Sauce, + more for drizzling on top
For the Cinnamon Crumble
- 1/4 C Salted Butter, cold
- 1/2 C All Purpose Flour
- 1/2 C Brown Sugar
- 1 TBSP Cinnamon
Instructions
- Preheat the oven to 325 and line a 8.5 X 4.5 loaf pan with parchment paper.
- In a large bowl, whisk the butter, and sugars together until lightened in color, about 2 minutes.
- Puree (or mash) the bananas until no large chunks remain, then measure out 1 1/2 C and whisk it into the butter/sugar mixture.
- Whisk in the eggs, vanilla, and yogurt.
- In a separate bowl, whisk the flour, baking soda, and salt. Then, fold the dry ingredients into the wet until just combined. Don’t over mix.
- Pour 1/2 of the banana bread batter into the prepared pan, then swirl in half of the caramel sauce.
- Repeat.
- Make the crumble topping by whisking together the sugar, flour, and cinnamon. Dice the cold butter and then cut it into the sugar/flour mixture. Use your fingers to squish the butter in until the butter is in small flaky pea-sized pieces. Pour the topping onto the banana bread and press it softly with your hands.
- Bake at 325 for 55-60 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached.
- Let cool, then remove from pan and slice. Serve with an extra drizzle of salted caramel.
